Year Two Day One Hundred and Seven - Butterflied Pork

Dear all, 

Today, despite the cooler temperatures, we decided to fire up the BBQ and try out a fabulous and new way of cooking Pork Tenderloin. 

Darren is extremely skilled in the kitchen and explained the art of cutting meat in the style of a 'Butterfly'. With Pork tenderloin, it allows to the meat to cooked very quickly and therefore retains its 'tender' qualities without getting tough. The tenderloin also tends to have a 'narrow point' at its end which is therefore made an equal thickness to the rest of the meat. Genius! 

As you can see here, the Meat is splayed out receiving maximum heat. D added a good dose of BBQ sauce ( Ted Reader's World Famous BBQ sauce to be exact) http://www.canadiantire.ca/AST%2Fbrowse%2F2%2FOutdoorLiving%2FBBQsAccessories%2FBBQSpicesMarinades%2FPRD~0851880P%2FSauce%252BTed%252BReader%252527s%252BWorld%252BFamous%25252C%252BSticky%252BChicken%252Band%252BRib.jsp

In the few minutes it took to cook, I took a quick stroll around the garden, our newly planted Daffodils are on fire as is the magnolia tree. Here's hoping the frost doesn't bite them all in the bottom. 

And here it is! We decided on making up Pork Tenderloin sandwiches with the meat. It was juicy, tender and delicious!

 And here is my monumental sandwich. Magnifique!

Darren rules the day!